It will take you no more than half an hour to cook soup with mushrooms and cheese, and there are products for this in any refrigerator.
Despite its simplicity, the soup is incredibly tasty.
Soup with mushrooms and cheese - the basic principles of preparation
The main products for making soup are cheese and mushrooms. Depending on the recipe, potatoes, onions, carrots and greens are also added to it. Soup can be prepared with meat, smoked meats or sausage.
Soup is prepared in two ways.
Method 1 All products are added to the soup without prior frying.
Peeled vegetables. The carrots are rubbed coarsely, the onions are finely chopped, and the potatoes are chopped into arbitrary pieces. Mushrooms are cleaned, washed and cut into plates. All prepared foods are spread in boiling water, salt and pepper it. Once the vegetables are almost ready, add chopped or grated cheese to the soup and cook until it is completely dispersed. Finely chopped greens are added at the end.
Method 2 All ingredients except potatoes and greens are fried.
Potatoes are finely chopped and laid in boiling water. Salt and pepper. Shredded onions, mushrooms and carrots are fried separately until golden brown. Then add to the soup and cook in the same way as in the first case.
You can add cream or milk to the soup. So the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.
Recipe 1. Soup with champignons and cheese
Ingredients
200 g of champignons;
salt;
two processed cheeses;
80 ml of vegetable oil;
carrot;
60 g semolina;
onion head;
two potato tubers.
Cooking method
1. Pour into the pan one and a half liters of filtered water and put on fire.
2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.
3. We put the prepared vegetables in boiling water and cook for 20 minutes.
4. Wash the mushrooms and cut into thin plates. We clean the onion, rinse and finely chop.
5. Put the pan on the fire and heat the vegetable oil in it. We spread onions and mushrooms in it. Fry over medium heat, constantly stirring, about five minutes.
6. Put the processed cheese in the freezer for half an hour. Then in large three. Dip them in the soup. Mix. Now we lay the onion-mushroom fry and pour, constantly stirring, with a thin stream of semolina. Cook the soup over low heat, stirring, for about five minutes.
7. Rinse the greens and shred. Put it in the soup and turn off the fire.
Recipe 2. Soup with mushrooms, cheese and smoked meat
Ingredients
100 g smoked brisket;
champignons - 100 g;
table salt;
carrot;
clove of garlic;
two processed cheeses;
50 ml of olive oil;
two potatoes;
bulb.
Cooking method
1. Rinse the peeled potatoes under the tap and crumble into cubes. Put it in a pan, fill it with drinking water and put on fire.
2. Peel the champignon caps from the top film. Cut the legs. Rinse, put in a colander, and chop thin slices. Smoked brisket cut into bars.
3. Put mushrooms with brisket into a hot pan and fry until the liquid from the mushrooms evaporates.
4. Chop the peeled onion finely. Peel, wash and chop the carrots into large chips. Add vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.
5. Cream cheese. Transfer it to a deep plate and pour boiling water. Stir gently until it dissolves completely.
6. Put the fry from the onion and brisket into the pan. Stirring constantly, enter the cheese mixture. Pepper and salt. Add finely chopped greens. Squeeze the garlic through the press directly into the pan. Serve with croutons.
Recipe 3. Soup with champignons, cream cheese and chicken
Ingredients
250 g chicken;
two pinches of allspice;
200 g of champignons;
freshly ground pepper;
two potato tubers;
salt;
carrot;
two liters of filtered water;
bulb;
20 g of greens;
60 ml of vegetable oil;
processed cheese - two packs.
Cooking method
1. Place a pot of water on the stove. Peel, wash, and cut the potatoes into small, arbitrary pieces.
2. In boiling water add bay leaf, salt, allspice and black pepper. Then put the potatoes in a pan, mix, cover. As soon as the contents begin to boil, twist the fire.
3. Rinse the chicken fillet, soak it with a napkin and cut the films and excess fat. Cut the meat into small cubes.
4. Heat vegetable oil in a skillet. Put the chicken fillet in it and fry over high heat, stirring occasionally so that it does not burn. The meat should be evenly coated with a golden crust. Transfer the fried chicken into a pan and mix.
5. Finely chop the peeled onion. Coarsely grate the carrots. In a pan where the chicken was fried, add oil, heat it and fry the onions until transparent. Now add the carrots and fry until light brown, stirring occasionally. Put the vegetable fry in the soup.
6. Wash the mushrooms and crumble into thin slices. Add to boiling soup and mix.
7. Cut the cream cheese into small cubes. Put it in a pan as soon as the potatoes are tender. Stir constantly until the cheese is completely dispersed. Bring to a boil and put chopped herbs. Cook for about half a minute and turn off the heat. Serve the sandwich soup.
Recipe 4. Soup with champignons, cream cheese and sausage
Ingredients
six potatoes;
sunflower oil;
150 g of white onion;
carrot;
a can of canned champignons;
salt;
clove of garlic;
150 g boiled sausages without lard;
Bay leaf;
150 g smoked sausage;
black pepper;
150 g processed cheese.
Cooking method
1. Peeled potatoes, wash and cut into arbitrary small pieces. Put a pot of water on the fire. Put the potatoes in boiling water.
2. Peel the onion, rinse and chop finely. Remove the peel from the carrots, wash the vegetable and grate on a medium grater.
3. Pour some vegetable oil into a deep pan. Put the onion in the preheated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable is soft.
4. Open a jar of canned mushrooms and drop the contents into a colander to stack the marinade. Now cut the mushrooms into small pieces. Add the champignons to the soup and mix. Cook for about five minutes.
5. Cut boiled and smoked sausage into strips. Put in soup and continue cooking for another five minutes. Then add crushed, bay leaves and peppercorns. Salt.
6. Once the soup boils, add the sliced cream cheese into it and mix until it is completely dissolved. Pour hot soup with mushrooms and cream cheese into plates and add to each greens.
Recipe 5. Cream soup with mushrooms and cottage cheese
Ingredients
a pound of champignons;
table salt;
bulb;
50 g of flour;
200 ml of chicken stock;
three cloves of garlic;
packaging of curd cheese.
Cooking method
1. Finely chop the peeled onions and garlic. Sauté them in olive oil until light brown.
2. Peel the mushrooms, rinse and cut into plates. Add mushrooms to the saucepan with onions and fry, stirring constantly, over medium heat for about ten minutes. Then add flour, stirring vigorously, fry for a couple of minutes. Pour in chicken stock and mix.
3. Interrupt the resulting mixture with a submersible blender until smooth. Now add the curd cheese, mix thoroughly. Bring the soup to the desired consistency by adding chicken stock.
4. Put the soup on the fire. Salt and simmer another 15 minutes. Serve soup with mushrooms and cheese with garlic croutons.
Recipe 6. Soup with champignons, processed cheese and green peas
Ingredients
three liters of chicken broth;
carrot;
several potatoes;
bulb;
200 g processed cheese;
salt and pepper;
400 g of champignons;
100 g of fresh or canned green peas.
Cooking method
1. Pour the chicken stock into the pan and set it on fire. Pour peeled and sliced potatoes into the broth. Cook it until soft.
2. We clean the mushrooms, wash and cut into thin slices. Fry the mushrooms in a mixture of butter and vegetable oils until all the moisture has evaporated.
3. Peel the remaining vegetables. Onion finely chopped. Grind carrots on a fine grater. Add everything to a pan with mushrooms and fry, stirring, for ten minutes.
4. Grind the processed cheese into large chips and put in boiling soup. Stir until it disperses completely. Now lay green peas and fried mushrooms with vegetables. Cook soup for another ten minutes and remove from heat. Serve the soup with mushrooms and cream cheese with garlic croutons.
Soup with mushrooms and cheese - tips and tricks
For soup, hard cheese or processed cheese is suitable.
To make cream cheese easier to grate, place it in the freezer for at least half an hour.
To add piquancy to the soup, add garlic or chili pepper to it.
It is better to fry mushrooms in a mixture of vegetable and butter.
